Yield: 16 pistachio dark chocolate chunk cookies // Total Time: 1 hr. // Disclaimer: This post includes affiliate links.
If you are looking for some soft and chewy cookies, with crisp edges and a delicious flavor, then you’ve come to the right place. These pistachio dark chocolate chunk cookies are the perfect balance between saltiness, sweetness and bitterness.
Pistachio dark chocolate chunk cookies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.
Under bake for perfect cookies
Cookies continue baking after they have been taken out of the oven. The cookies may look a little underdone at 12-13 minutes, but it’s important to take them out to keep them nice and soft. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
If your cookies come out of the oven a little misshapen, don’t panic! Rarely do any cookies come out perfect. The way to fix this is to take a bowl or biscuit cutter that is slightly larger than your cookies, and swirl the cookie around in it on the baking sheet right when it comes out of the oven. This will put your cookie back into a perfect circle!
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Baking powder: for helping the cookies rise.
Baking soda: for helping the cookies rise and to help them brown nicely.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies.
Light brown sugar: for flavor, sweetness, and adding mositure.
Granulated sugar: for sweetness and helps lock in moisture.
Egg: for binding and for moisture. An extra egg yolk in the dough helps make it more rich!
Vanilla: for flavor. I use and love this vanilla extract!
Dark chocolate bar: for getting those perfect pockets of chocolate spread all throughout the cookies. You can easily substitute in your favorite chocolate chips as well! I used a 70% cacao baking bar which I found to be not too bitter, but not to sweet.
Pistachios: I used roasted and salted unshelled pistachios. If you are not a fan of pistachios, you can easily substitute in your favorite type of nut.
How to make pistachio dark chocolate chunk cookies.
Here are the steps to making these pistachio dark chocolate chunk cookies. No mixer means these come together super fast, the longest you will have to wait is for chilling the dough!
Can I double these pistachio dark chocolate chunk cookies?
Of course! Simply double all the ingredients in this recipe to make 32 delicious oatmeal chocolate chunk cookies. I will say that when you start to double the ingredients, I would emphasize even more the importance of using a kitchen scale.
Can I make these cookies ahead of time?
Definitely! Cookie dough only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 3 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again!
How to store pistachio dark chocolate chunk cookies.
Like most baked goods, these cookies will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Cookie Sheet: I absolutely love USA pan products because of their great quality. I use their cookie sheet which is always the perfect size for all of my small batch cookies!
Silicone baking mat: parchment paper will always do the job for cookies, but I like to use a silicone mat when I can to try to cut down on waste. This is the one I use.
Cookie scoops: I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these pistachio dark chocolate chunk cookies?
If you made these pistachio dark chocolate chunk cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Pistachio Dark Chocolate Chunk Cookies
- 210 g all purpose flour ( 1 ¾ c.)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. salt
- 150 g unsalted butter (~11 tbsp.)
- 150 g light brown sugar (¾ c.)
- 60 g granulated sugar (¼ c. + 1 tbsp.)
- 1 egg + 1 yolk
- 1 tsp. vanilla
- 170 g dark chocolate chopped (1 c.)
- 50 g roasted and salted pistachios (½ c.)
- In a small microwave safe bowl, melt the butter.
- Add the butter to a large mixing bowl. Mix in the brown sugar and granulated sugar until combined.
- Mix in the egg, egg yolk, and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Fold the mixture together with a rubber spatula until almost all of the flour has been incorporated.
- Add in the chopped dark chocolate and pistachios. Fold just until no flour streaks remain.
- Cover the dough tightly with plastic wrap and chill in the fridge for at least 30 minutes and up to 3 days.
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with a silicone baking mat or with parchment paper.
- Use a 3 tbsp. cookie scoop to dish out the cookies, leaving at least 2" between each cookie to allow room for spreading. Bake for 12-13 minutes, or until the edges begin to turn golden brown.
- Let the cookies sit on the hot cookie sheet for an additional 5 minutes before transferring to a wire rack to cool. Serve and enjoy!